Zoey Eats

Ingredients  1/2 cup applesauce 1/4th cup coconut oil 1 cup almond milk 1/3rd cup agave 1 tsp. vanilla 1 3/4th cup oat flour 1 1/4th cup almond flour 1/4th cup tapioca flour 1/4th cup cocoa powder 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp. salt Strawberry Frosting 1 cup coconut cream 1 cup freeze-dried strawberries credits go to @thevegansclubtv on Instagram https://www.instagram.com/p/CBn0EwfpJuG/?utm_source=ig_web_copy_link

Crust⁣ 2 cups oats⁣ 1 1/2 cup almond flour⁣ 1 cup of coconut sugar⁣ 1 tsp baking powder⁣ 1/2 cup vegan butter⁣ Filling⁣ 2 1/2 cup raspberries⁣ 3 tbsp coconut sugar⁣ 2 tbsp cornstarch⁣ 4 tbsp lemon zest (the zest of about 1 lemon)⁣ 1/4 tsp vanilla⁣ ⁣ Directions⁣ Start by making your crust. Combine all of the crust ingredients in a large bowl and mix them well. Then transfer about 3/4 of the mixture to a square pan. The rest you will save for the top layer. Next, add your raspberries to a large bowl and mash them up. Add the rest of the filling ingredients. Transfer to the pan. Top the bars with the remaining 1/4 of the crust mixture. Bake the bars in the oven for 1 hour at 350*F or until they are golden brown in color. credits go to @veggieworldrecipes https://www.instagram.com/p/CBtqLFfB4gq/?utm_source=ig_web_copy_link

Crust: 1½ cup almond flour (half almond half oat flour) 6 Tbsp pecan butter 1 Tbsp maple syrup pinch of sea salt Filling: 1 cup KoRo pecan butter 1 cup date syrup ½ cup of soy milk ⅓ cup flax meal 2 Tbsp cornstarch 1 tsp vanilla extract/powder 2 cups KoRo pecans, chopped Topping: 1 cup KoRo pecans Instructions 1. Place the crust ingredients into a bowl and mix well with a spoon or your hands until you have a sticky dough. Grease a pie tin and place the dough inside. Press down evenly with your fingers and up on the sides of the tin. Set aside and prepare the filling. 2. Preheat your oven to 175°C/350°F. 3. Add all ingredients, except for the pecans, into a bowl and whisk to combine. Add in the pecan pieces and stir until combined. Pour the pecan mixture on top of the crust and spread evenly. Place your remaining pecans on top in a decorative manner and place it into the oven. 4.Bake at 175°C/350°F for 30 minutes. Make sure to not let the top pecans burn, otherwise cover with foil. 5. O

Ingredients (12 servings) * 9 bananas * 1 ½ cups nut butter, of choice * ½ cup cocoa powder * 1 ½ cups blueberry Preparation 1. Preheat oven to 350°F (180°C). 2. In a bowl, mash the bananas with a fork. 3. Add nut butter and mix until combined.
Divide the batter into two bowls. 4. Add cocoa powder to one bowl of batter and mix well. 5. Add the blueberries to the other bowl of batter and mix well. 6. Add the batter to a muffin tin. 7. Bake for 18-20 minutes. 8. Let muffins cool. 9. Enjoy Nutrition Facts * Calories 251 * Fat 11g * Carbs 35g * Fiber 6g * Protein 6g Credits go to @bestweightlossrecipes on Instagram https://www.instagram.com/p/CBt7pKmAftU/?utm_source=ig_web_copy_link

Ingredients  2 cups raw shrimp⠀ 1 red pepper, sliced⠀ 1 yellow pepper, sliced⠀ 1 green pepper, sliced⠀ 1 red onion, sliced⠀ red chili, chopped⠀ 3tbsp olive oil⠀ 1tbsp smoked paprika⠀ 1tsp salt⠀ 1tsp cumin⠀ 1tsp garlic powder⠀ 1tsp chili powder⠀ 6 mini tortilla wraps⠀ For the avocado salsa: 2 avocados (sliced), small bunch chopped coriander, pinch salt, juice 1 lime⠀ extras: coriander, extra paprika, lime wedges, and greek yogurt⠀ How You Make It:⠀ Instructions Preheat the oven to 200c.⠀ Place the peppers, onion, and chili on a baking tray. Drizzle over the oil and sprinkle on the paprika, cumin, garlic powder, and chili. Toss to coat then cook for 20 minutes.⠀ Turn the oven to grill and add the prawns to the baking tray along with the tortilla wraps. Grill until the prawns are cooked through and the tortillas are warm.⠀ To make the avocado salsa, just combine the lime juice, avocado, salt, and coriander.⠀ Serve the wraps up with extra coriander, greek yogurt, and lime, if you like. cre

Ingredients 2 tablespoons olive oil⁣ 3 green onions chopped⁣ 1 tablespoon ginger grated⁣ 3 garlic cloves minced⁣ (FODSWAP: leave this out & use garlic infused olive oil instead of regular oil) 3-4 tablespoons red curry paste⁣ 4 cups vegetable broth⁣ 1 cup coconut milk carton or canned⁣ 1 teaspoon salt⁣ ½ teaspoon pepper⁣ 1 14 ounces container extra-firm tofu⁣ 4 ounces thin rice noodles⁣ 2 large carrots julienned⁣ ½ red pepper julienned⁣ Garnish⁣ Cilantro leaves⁣ Green onions⁣ ⁣. Instructions 1. Heat the oil in a heavy pot over medium-high heat. Add the white parts of the green onions and ginger and sauté for about 30 seconds. Add the minced garlic and red curry paste, and stir for another 30 seconds to a minute.⁣ 2. Stir in the vegetable broth and oat milk, cover the pot and bring everything to a boil.⁣ 3 Add the cubed tofu and noodles, and cook with the broth, uncovered until the rice noodles have softened, about 5-7 minutes.⁣ 4. Turn off the heat and stir in the sliced carrots a

 Ingredients (9 rolls each 175cal/6P/27C/4F): Dough: -1 3/4 cup flour of your choice -1 cup vegan yogurt -2 Tsp baking powder -1 Tbsp maple syrup Filling: -3 tbsp cocoa powder and 3 Tbsp peanut butter -4 Tbsp maple syrup -4 Tbsp water (bake at 180/360 for 15-20 minutes) credits go to @fitgreenmind on Instagram https://www.instagram.com/p/CByhOfOKxNd/?utm_source=ig_web_copy_link

Ingredients (4 servings each 265cal/7P/33C/11F):⁣ Ice cream :⁣ -4 frozen bananas⁣ -1 tbsp cashew butter (or any other nut butter)⁣ -1 Tsp vanilla extract⁣ -1/3 cup plant milk⁣ Caramel:⁣ -4 Tbsp peanut butter⁣ -1/4 cup maple syrup⁣ -a pinch of salt⁣ -2 Tbsp plant milk Freeze for 2 hours  credits go to @naturale on Instagram https://www.instagram.com/p/CBVl_lzoifN/?utm_source=ig_web_copy_link

Ingredients - banana - date caramel - peanut butter - dark chocolate And then a few chopped peanuts to finish it off!! credits go to @simplyquinoa on Instagram https://www.instagram.com/p/CBuE7jXDEiz/?utm_source=ig_web_copy_link

Ingredients 2 tsp chili powder 1 tsp cumin 1 tsp paprika 2 tsp garlic powder 1 tsp onion powder 1 tsp oregano 1 tsp salt 1/2 tsp ground pepper 1/3 cup oil with a high smoke point (I use avocado oil) 1 cauliflower head (4 cups florets) Instructions Mix all spices together with oil (add more oil if needed). Once mixed, cover the cauliflower with it. Place the cauliflower on a parchment-lined baking sheet and roast at 450 for 20 minutes. Cook tortillas or warm-up premade ones. Add the cauliflower and your favorite toppings and enjoy! credits go to @mimtanie on Instagram https://www.instagram.com/p/CBrr3M3pJwv/?utm_source=ig_web_copy_link

Ingredients:⁣ 1 can chickpeas, rinsed & drained⁣ 2 ripe tomatoes, cubed⁣ 1 small cucumber, cubed⁣ 2 tbsp chives, chiseled⁣ 3 tbsp soy yogurt⁣ 1/4 tsp salt⁣ 1 tsp dijon mustard⁣ 1 tsp paprika⁣ 1 tbsp nutritional yeast⁣ pepper Instructions 1. rinse & drained the chickpeas (if you want better digestion, you can peel off the skin but that’s an extra 10 minutes!)⁣ 2. flake them with a fork (or clean hands)⁣ 3. add veggies and mix.⁣ 4. add spices and yogurt and mix again⁣ 5. set in the fridge for about 15 minutes so the flavor gets together⁣ Wrap Recipe ⁣ 1 cup all-purpose flour⁣ 1 tbsp olive oil⁣ 1/4 tsp salt⁣ 1/4 cup water⁣ Instructions ⁣   simply mix & kneed with one hand until a dough super elastic form. Adjust flour/water. Set 10 minutes. Then divide in 2 and roll out in very thin wrap (use flour to prevent sticking). Cook 2 minutes each side on a hot pan. Keep in a clean dishtowel. ⁣ Use right away or damp the towel with water and microwave 20 sec to make soft again!⁣ Here

Recipe (yields 20-25 dumplings)⁣ Dough⁣ - 1 cup [~200g] sweet potato starch⁣ - 2/3 cups [85g] tapioca starch⁣ - 1/3 cups [50g] rice flour, more for dusting⁣ - 1/2 teaspoon salt⁣ - 1 cup of hot boiling water (be careful handling this)⁣ Filling Ingredients⁣ - 1 lb bok choy⁣ - 1 small carrot - chopped⁣ - 1 King oyster mushrooms, chopped (optional)⁣ - 1 teaspoon grated ginger⁣ - 1 tablespoon mushrooms stir fry sauce (recipe on highlight, sub with tamari for gluten-free)⁣ - oil for cooking, salt to taste⁣ ⁣Instructions 1. Filling In a heated pan with 2 teaspoons oil, sauté carrot & ginger until fragrant, then add in mushrooms, bok choy & sauce. Season accordingly. Drain out as much liquid as you can. ⁣ 2. Dough Mix all dry ingredients in a heatproof bowl until well combined. Pour in the hot water & quickly stir to combine (I used a pair of chopsticks). Once the mixture cools off a little but still warm, knead it into a soft dough. If the dough is too sticky, add more rice flour.

Ingredients (for 4 servings)⁣ ½ cup cashews (65 g)⁣ 1 medium carrot, sliced⁣ 3 tablespoons nutritional yeast⁣ 2 tablespoons tapioca starch⁣ 1 teaspoon lemon juice⁣ 1 teaspoon salt⁣ ¼ teaspoon garlic powder⁣ ⅛ teaspoon turmeric⁣ vegan butter, to taste⁣ 8 slices white bread⁣ ⁣ Instructions In a medium pot, bring 4 cups (960 ml) of water to a boil. Add the cashews and carrot and boil for 10 minutes, or until the carrot is fork-tender.⁣ Use a slotted spoon to transfer the cashews and carrot to a high-speed blender. Do not discard the cooking water.⁣ To the blender, add the nutritional yeast, tapioca starch, lemon juice, salt, garlic powder, turmeric, and 1 cup ( 240 ml) plus 2 tablespoons of reserved cooking water (discard any remaining water). Blend the sauce for 2-3 minutes on high speed, until completely smooth.⁣ Pour the “cheese” sauce back into the pot and stir with a spatula over low heat. Clumps should begin to form. Continue stirring for 2-4 minutes, or until the sauce is thickened

INGREDIENTS (4 servings each 265cal/7P/33C/11F): Ice cream : -4 frozen bananas -1 Tsp vanilla extract -1 Tbsp peanut butter -1/3 cup plant milk Chocolate sauce: -3 Tbsp cocoa powder -3 Tbsp peanut butter -4 Tbsp maple syrup -5 Tbsp water (freeze for at least 2 hours) credits go to @fitgreenmind on Instagram https://www.instagram.com/p/CB1F277qK37/?utm_source=ig_web_copy_link

For potato wedges:⠀ 600g regular yellow potatoes⠀ 1 tsp chili pepper⠀ 0.25 tsp sea salt⠀ ⠀ For the avocado dip:⠀ 1 avocado⠀ 2 tbsp plant milk⠀ 1 tsp lime juice⠀ 0.25 tsp sea salt⠀ ⠀ Steps⠀ 1. Preheat the oven to 220C/428F⠀ 2. Cut the potatoes into wedges and put them into a pot⠀ 3. Boil the potatoes for 5 minutes and then drain the water⠀ 4. Add the spices into the pot, close the lid and give it a shake (it doesn’t matter if some wedges break)⠀ 5. Spread the wedges on an oven tray lined with parchment paper⠀ 6. Bake the potatoes in the oven for about 20-30 minutes⠀ 7. In meanwhile prepare the avocado dip by combining all these ingredients in a bowl⠀ 8. Mash and wish until it’s creamy⠀ 9. When the potatoes are ready, serve as a side dish, or just eat them with the avocado dip! credits go to @fitnessrecipevideos https://www.instagram.com/p/CA-fIsOIUrE/?utm_source=ig_web_copy_link

Ingredients⠀ 1 tablespoon olive oil⠀ 1 onion, chopped⠀ 2 cloves garlic, minced⠀ 2 pounds asparagus⠀ 4 small potatoes⠀ Salt and pepper, to taste⠀ 4 cups vegetable broth⠀ 2 cups  Unsweetened Better Half⠀ Lemon, for serving⠀ Instructions⠀ 1. Preheat oven to 400°F and place asparagus on a baking sheet. Drizzle with oil of choice and season with salt and pepper. Toss to coat and roast for 15 minutes until the asparagus softens.⠀ 2. Heat olive oil in a large stockpot over medium heat. Add the onions and garlic and cook until onions are translucent about 5 minutes.⠀ 3. Add the potatoes, season with salt and pepper, then cook with the onions and garlic for a few minutes. Pour the vegetable broth and almond milk, bring mixture to a boil, then reduce heat to a simmer until the potatoes are tender, about 20 minutes.⠀ 4. Add the roasted asparagus into the pot. Uses an immersion blender to blend the soup until it’s smooth and creamy. You can also do this in batches in a blender.⠀ 5. Stir in the lem

Ingredients:⠀ 100g cashews⠀ 2 tbsp psyllium husks⠀ 400ml water⠀ 2 tbsp lemon juice⠀ seasoning⠀ -⠀ Instructions:⠀ Soak cashews for 2h in warm water. Before blending drain cashews.⠀ -⠀ Soak 2 tbsp psyllium husks in 400ml water, whisk and let it sit for 2h as well so it gets a jelly-like texture.⠀ -⠀ Put all ingredients in a blender and blend for 1 minute.⠀ -⠀ Put the mass in a bowl and let it sit in the fridge for 1h.⠀ -⠀ Throw the vegan mozzarella from one bowl to another (so its upside down) and serve with chili flakes, balsamic and tomatoes, or whatever you desire. credits go to @fitnessrecipevideos https://www.instagram.com/p/CBBlHFxovFC/?utm_source=ig_web_copy_link

Ingredients⠀ (Serves 10)⁣⠀ 2 large flour tortillas⁣⠀ ¼ cup pesto(55 g), divided⁣⠀ 1 cup cherry tomato(200 g), halved, divided⁣⠀ ½ lb turkey(225 g), sliced, divided⁣⠀ 2 oz baby spinach(55 g), divided⁣⠀ 4 slices provolone cheese, halved Instructions⠀ 1. Warm the tortillas in the microwave in 30-second intervals, until flexible. Transfer to a clean work surface.⁣⠀ 2. Spread on half the pesto on each tortilla.⁣⠀ 3. Divide the tomatoes, turkey, spinach, and provolone between the tortillas.⁣⠀ 4. Wrap the tortillas tightly in plastic wrap and rest for 30 minutes.⁣⠀ 5. Stick 6 toothpicks 1-inch (2.5 cm) apart into the wraps along the seam.⁣⠀ 6. Slice between the toothpicks.⁣⠀ 7. Serve and enjoy⠀ ⁣⠀ Nutritional Information  (Per Serving)⁣⠀ Calories: 106⁣⠀ Total Fat: 6.5g⁣⠀ Saturated Fat: 2.6g⁣⠀ Carbohydrate: 5.1⁣⠀ Of which sugars: 1.2g⁣⠀ Fiber: 1g⁣⠀ Protein: 7g⁣⠀ Sodium: 13%⁣⠀ Vitamin A: 23% credits go to @fitnessrecipevideos https://www.instagram.com/p/CBGlsMUoYFg/?utm_source=ig_web_copy_link

Ingredients (For 8 roll-ups)⁣⠀ 1 lb flank steak(455 g), or skirt steak⁣⠀ ½ cup soy sauce(120 mL)⁣⠀ 3 cloves garlic, minced⁣⠀ 1 tbsp ginger, grated⁣⠀ 2 tbsp honey⁣⠀ 1 lime, juiced⁣⠀ 1 tsp sriracha sauce, optional⁣⠀ 1 bell pepper, cut into matchsticks⁣⠀ 1 carrot, cut into matchsticks⁣⠀ ½ zucchini, cut into matchsticks⁣⠀ 16 stalks asparagus, halved⁣⠀ 1 red onion, sliced Instructions 1. In a baking dish with the steak, mix the soy sauce, garlic, ginger, honey, lime juice, and Sriracha sauce.⁣⠀ 2. Lightly massage the marinade into the steak and cover. Refrigerate 1-4 hours.⁣⠀ 3. Place toothpicks in a bowl and pour water over to prevent toothpicks from burning.⁣⠀ 4. Once marinated, cut the steak into 8 equal rectangles. You may need to pound the steak thinner if using a thicker cut.⁣⠀ 5. Place a few slices of each of the vegetables on a slice of steak, making sure they are all about the same length.⁣⠀ 6. Roll the steak up over the vegetables and secure it with a toothpick.⁣⠀ 7. In a small sa

Ingredients:⠀ 5-6 cups cauliflower florets⠀ 6 large cloves garlic, minced⠀ 2 tablespoons olive oil⠀ 1/2 cup plant-based milk, or vegetable broth⠀ 1 teaspoon salt⠀ 1/2 teaspoon pepper⠀ 1 pound fettuccine, or other pasta of choice⠀ Instructions: 1. Bring a large pot of boiling water to a boil. Add the cauliflower and cook, covered, for 8-10 minutes or until cauliflower is fork-tender. Reserve 1 cup of the boiling water.⠀ 2. Heat the olive oil a large skillet over medium heat, sauté the minced garlic until soft and fragrant, but not browned, about 1-2 minutes. ⠀ 3. Use a slotted spoon to transfer the cooked cauliflower to a blender. Add the sautéed garlic, reserved 1 cup cooking liquid, milk, salt, and pepper. Cover the vent in your blender lid with a thin kitchen towel to allow venting and puree until the sauce is smooth and creamy, about 2-3 minutes. If the sauce starts to look dry, add a few drops of water, milk, or olive oil.⠀ 4. Serve with cooked fettuccine credits go to @fitnessreci

150 g soaked dates⠀ a splash of soaked date water⠀ 150 g hazelnuts ⠀ 2 tbsp unsweetened cacao powder⠀ -⠀ Inspiration to pimp vegan Nutella ✨:⠀ roast hazelnuts for about 15 minutes⠀ vanilla extract⠀ a pinch of salt credits go to @fitnessrecipevideos https://www.instagram.com/p/CBSOoWcIBbi/?utm_source=ig_web_copy_link

Recipe in a bowl or in a jar mix:⠀ 4 tbsp (40g) chia seeds⠀ 240ml coconut milk (or any plant milk)⠀ 1 tbsp sweetener like maple syrup or date sugar credits go to @fitnessrecipevideos https://www.instagram.com/p/CBTUapZIU8A/?utm_source=ig_web_copy_link

RECIPE (1 big or 2 normal servings)⠀ - 2 frozen bananas⠀ - 2 fresh bananas (spotty bananas)⠀ - 4 dates⠀ - 1 tbsp cacao powder⠀ - 2 tbsp peanut butter (unsalted)⠀ - 1 cup plant milk⠀ In a blender, blend until smooth credits go to @fitnessrecipevideos https://www.instagram.com/p/CBTmu4so6HW/?utm_source=ig_web_copy_link

ingredients  1 cup almond butter (creamy + salted) 2/3 cup coconut sugar 1/4 cup maple syrup 2 flax “eggs” (2 tbsp ground flax seeds + 5 tbsp water, stir and let sit for 10-15 mins) 1 teaspoon pure vanilla extract 1/3 cup cacao 1 tablespoon coconut flour 1/2 teaspoon baking soda 1/4 teaspoon salt Chocolate ganache frosting: 1/2 cup coconut oil (melted) 1/3 cup canned coconut milk 1/2 cup maple syrup 1/2 cup + 1/3 cup cacao powder *1-2 tablespoons almond milk if needed instructions Preheat oven to 350F. In a large bowl combine almond butter, coconut sugar, maple syrup, vanilla, and flax “eggs” until well combined. Add in cacao, coconut flour, baking soda, and salt and stir until fully incorporated (will be thick in texture). Spread batter into the parchment paper-lined baking dish (or lightly greased). Bake for 22-28 mins (took mine out at 24). Meanwhile, make your chocolate ganache frosting. Combine all ingredients in a microwavable container. You can leave as is (will be thick like ca